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Mascarpone

Soy pork and ginger meatballs with hoisin greens and rice


We've taken a shortcut with these meatballs and roasted them in a very hot oven. Yes, it's cheating, but it works.

You'll need

2 tbsp vegetable oil, plus extra for greasing 1 bunch choy sum, coarsely chopped 4 spring onions, trimmed and cut into 5cm lengths, plus extra, thinly sliced, to serve 1 tbsp finely grated ginger 1 garlic clove, finely chopped 2 tbsp hoisin sauce 1 tbsp soy sauce 125 ml (1/2 cup) chicken stock (or water) Steamed jasmine rice, to serve   Soy pork and ginger meatballs 600 gm minced pork 30 gm self-raising flour 2½ tbsp soy sauce 2 tbsp finely grated ginger 1 tbsp hoisin sauce 2 garlic cloves, finely chopped 1 small red chilli, finely chopped

Method

  • 01
  • For the meatballs, preheat oven to 240C. Mix ingredients in a large bowl with your hands to combine, working the mixture so it comes together. Wash your hands, then lightly oil them with vegetable oil and roll pork mixture into walnut-sized balls, flatten slightly and place on a baking tray lined with foil. Roast, turning occasionally, until browned and cooked through (6-8 minutes).
  • 02
  • Meanwhile, heat oil in a wok or frying pan over medium-high heat, add choy sum and spring onion and stir-fry until choy sum is just wilted (1-2 minutes), add ginger and garlic and stir-fry until fragrant (30 seconds to 1 minute). Stir in hoisin and soy sauces and stock, and warm through. Serve meatballs and greens on steamed rice and top with sliced spring onion.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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